Brandy Berry Fix

Back to list

Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

Gin Fizz

Back to list

Ingredients:

• 3 tablespoons gin 2 measures
• 1/2 large lemon juiced
• 1 teaspoon superfine sugar 5 ml
• soda water

Steps:

• Add gin lemon juice and sugar to ice-filled cocktail shaker Shake until the sugar is dissolved
• Prepare a tall frosted narrow glass by filling with ice half-way
• Pour sifted cocktail shaker contents into prepared glass and top up with soda Ideally there should be less soda than the other combined ingredients; however it is a matter of personal taste
• Cheers

Lemon Coconut Cake

Back to list

Ingredients:

• 1/2 cup butter at room temp
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 3 egg yolks reserve whites
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 1 cup milk
• 2/3 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs beaten
• 1/2 cup butter at room temp
• 1 cup shredded coconut divided
• 3 egg whites
• 1/4 cup granulated sugar

Steps:

• Preheat oven to 350 degrees
• Butter a 9x13 baking pan and set aside
• In a large bowl cream together the butter and sugar until light and fluffy
• Beat in the coconut and egg yolks
• Combine the baking powder and flour in a small bowl
• Add to egg mixture in 3 batches alternating with the milk
• Pour into the prepared baking pan and bake for 25 minutes
• Test with a toothpick and if done remove from oven
• Set on a wire rack to cool
• Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
• Heat and stir for 5 minutes until thickened
• Pour onto warm cake
• Sprinkle 1/2 of the coconut on top of the filling
• Beat the whites in a medium bowl until soft peaks form
• Gradually beat in sugar until dissolved
• Spread over coconut layer
• Sprinkle second amount of coconut over top
• Bake for 12 minutes or until the coconut and whites are lightly browned
• Cool on the wire rack for 15 minutes
• Place in the fridge for 1 hour or better yet all day or overnight
• Cut when cooled

Lemon Yogurt Fluff

Back to list

Ingredients:

• 1/2 cup nonfat vanilla yogurt
• 2 teaspoons frozen lemonade concentrate
• 1/2 cup frozen light whipped dessert topping like Cool Whip
• 2 cups fresh fruit

Steps:

• Combine yogurt lemonade and whipped topping in a small bowl
• Serve over fresh fruit

Raspberry Lemonade

Back to list

Ingredients:

• 4 lbs raspberries
• 4 1/2 ounces superfine sugar
• 3 unwaxed lemons juice and zest of
• 1 quart soda water chilled
• ice
• mint leaf

Steps:

• Toss the raspberries in a bowl with sugar and leave for 1 hour
• Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
• Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves